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Spaghetti Squash Puttanesca

Prep Time 15 mins
Cook Time 40 mins
Servings 6 servings


  • 1 large spaghetti squash
  • 2 teaspoons olive oil
  • 3 cloves garlic crushed
  • 28 ounce can diced tomatoes drained
  • 1 cup olives I used a mix of kalamata and green with pimento, sliced
  • 1 cup white beans
  • 1 teaspoon lemon juice
  • 1/2 teaspoon crushed red pepper flakes optional


  • Fill a large pot of water about 2/3 full of water (enough to cover your squash, but not overflow). Bring to a boil on the stove top.
  • Slice the spaghetti squash down the middle and scoop out the seeds. When the water boils, add the squash halves and boil for 15-20 minutes, or until the squash is cooked and it's easy to insert a fork into the flesh. Remove from the boiling water and set aside to cool.
  • In a medium sized skillet, heat the olive oil over medium heat. Add the crushed garlic cloves and cook for about 30 seconds.
  • Add the drained tomatoes and olives to the pan. Stir to combine and cook for 3 minutes.
  • Add the white beans, lemon juice and red pepper flakes, if using. Stir to combine and cook until heated through.
  • Use a fork to scrape the spaghetti squash strands out of the skins. Serve, either by placing a serving of squash in a bowl and adding some of the puttanesca topping (as shown) or by combining the squash with the sauce.
  • Enjoy!